Saute almonds and sesame seed in oil.
Cool.
Pour over cabbage; add vinegar, sugar, salt, pepper and noodles (broken in pieces) and package of noodle flavor that is in noodle package. Add chicken and onions.
Toss good; let stand overnight.
CHICKEN RECIPE: In a large bowl, combine
killet with lid.
Add chicken breasts. Return broth to a
ll marinade ingredients together, except chicken, to a food processor and
In a large skillet, brown chicken on both sides in butter.
Combine the teriyaki sauce, water, marmalade, and garlic in a bowl; pour over chicken.
Bring to a boil.
Reduce heat; cover and simmer for 10-15 minutes or until the juices run clear on the chicken.
*I was thinking of trying this with sugar free marmalade for a more diabetic friendly recipe*.
Dressing: Add all ingredients in a blender and puree for about 30 seconds. I usually make a double recipe and add a little extra honey!
Salad: This salad is made easiest with a pair of kitchen scissors. Cut lettuce and cabbage into very thin, short strips. Top with green onions, chow mein noodles and Chicken.
Idea: You can also turn this salad into amazing wraps! I like to use grilled tortillas. Enjoy!
Heat oven to 375.
Line square pan, 9x9x2 inches, with aluminum foil.
Place chicken in pan.
Mix remaining ingredients; brush over chicken.
Bake uncovered 20 minutes.
Brush chicken with marmalade mixture. Bake uncovered 10 minutes. Brush chicken with marmalade mixture.
Cover with aluminum foil and bake about 10 minutes longer or until juice of chicken is no longer pink when centers of thickest pieces are cut. Serve warm.
In a small bowl, combine sherry, soy sauce, vinegar, ginger and cornstarch; stir to blend well.
In a wok or large frying pan, heat oil over medium-high heat.
Add chicken and stir-fry 2 minutes until meat turns white.
Add red pepper, scallions, mushrooms, and water chestnuts; stir-fry 2 minutes.
Stir sauce and add to wok; stir over heat until sauce thickens.
Serve over rice.
**Note: This is the original recipe, but sometimes I like to add different veggies like celery, broccoli, snow peas, etc.
Preheat oven to 350\u00b0F.
Melt butter; add chicken and vegetables; cook until chicken is no longer pink.
Stir in next three ingredients and spread in unbaked pie shell.
Beat eggs well; add cheese, salt, pepper, cream and worcestershire sauce; mix well.
Pour over chicken and vegetables in pie shell.
Bake for 45 minutes or until golden and filling is firm.
Cut into wedges to serve.
Heat water to boiling in 3-1uart saucepan.
Break block of noodles.
Stir noodles, chicken, bok choy, and carrot into the water.
Heat to boiling; reduce heat to low.
Simmer uncovered 3 minutes, stirring occasionally.
Stir in salt and sesame oil.
Place chopped chicken in a one gallon resealable
Cut chicken in small pieces.
Heat oil in a deep skillet or wok and saute chicken in heated oil for 5 minutes.
Add cabbage, celery and sprouts.
Mix well; cover and cook over low heat for 3 minutes.
Meanwhile, cook noodles according to package directions, then add to chicken mixture.
In separate bowl, combine cornstarch and broth and stir into chicken mixture until sauce has thickened. Sprinkle with scallions, caraway seeds and lemon juice, and serve.
Cut chicken into bite-size pieces in a frying pan, cook chicken with the lemon juice and water.
When the chicken is done, add the 2 packages of dressing mix and simmer for at least 5 minutes.
Cook rice as directed.
Serve the chicken mixture over rice.
Mix oriental dressing, chill until ready to use.
Toss salad ingredients and top with oriental salad dressing.
Garnish with toasted almonds and chow mein noodles.
Saute onion and celery in oleo; add chicken, rice, vegetables and soy sauce.
Mix soup, broth and 2 tablespoons cornstarch.
Add to first mixture and put in a 9 x 13-inch pan.
Top with cashews. Bake, covered, at 350\u00b0 for 45 to 50 minutes.
Top with chow mein noodles before serving.
Mix turkey, bread crumbs, egg and garlic.
Form into 4 to 6 patties, each about 3/4-inch thick.
Heat oil in large skillet over medium heat.
Saute burgers 3 minutes on each side, until browned. Mix Oriental Sauce and pour over burgers; bring to a boil, stirring occasionally.
Reduce heat; add celery, onion and pepper.
Simmer, covered, 6 minutes.
Salt and pepper to taste.
Simmer 2 to 3 minutes until meat is no longer pink.
Cook, skin, bone and cut the chicken into bite size pieces. Place chicken, pimento, seasonings and vegetables in a large casserole dish. Mix and spread the next 4 ingredients evenly before topping with the bread crumbs. Serve over a bed of rice.
Prepare chicken and mix it with chicken broth, cream of celery and cream of chicken soup.
Steam vegetables until barely cooked; add salt.
In large casserole dish, alternate layers of vegetables, chicken mixture, mushrooms and bread crumbs twice. Sprinkle very lightly with curry powder.
Bake at 350\u00b0 for 25 minutes.
Cut chicken into small pieces.
Heat oil in deep skillet and saute chicken in heated oil for 5 minutes. Add cabbage, celery and sprouts.
Mix well. Cover and cook over low heat 3 minutes. Cook noodles according to directions, then add noodles to chicken mixture.
In a separate bowl, mix together cornstarch and broth. Stir into chicken mixture until thickened.
Sprinkle with scallions, caraway seed and lemon juice.
Makes 4 servings. Contains 380 calories.
Marinate chicken and grill.
Cube cooked chicken.
Chop cabbage.
Crumble dry, uncooked noodles.
Combine in a large bowl with peas, seeds and noodles.
Mix last four ingredients and pour over salad.
Keeps well in refrigerator.